We LOVE Strawberry Rhubarb Crisp MORE than the pie version. We can’t help it! First of all, it IS easier to make. Also, the crumb topping is just so much better than a pie crust. Likewise, we like Apple Crisp more than Apple Pie! Are these unpopular opinions? This is saying A LOT, because we are absolutely PIE PEOPLE! WE LOVE PIE!  

If you are not a fan of rhubarb we suggest trying this recipe. The strawberries and crumb topping help cut the tartness of the rhubarb.
Preheat the oven to 350 degrees. Start by cutting up the rhubarb and berries. Toss together with 1/2 cup of white sugar to help get some juices flowing, also known as macerate. Set it aside while you make the crumb topping.

For the crumb topping, mix together the flour, oats, brown and white sugars, cinnamon, salt and butter. Use an electric hand mixer if you have one or get your hands in there after doing all you can with a fork or pastry blender.

Pour the fruit filling into a lightly oiled 9×13 baking dish. Use your hands to crumble the dry ingredient mix over the top evenly.

Bake for 35-40 minutes. Let it cool on a wire rack for at least 10 minutes before serving it up with some vanilla ice cream. Store any leftovers covered in the refrigerator after it has completely cooled.

If you like the look of this recipe, be sure to check out these others that are similar!

  1. Strawberries & Cream Bars
  2. Rhubarb Custard Pie
  3. French Strawberry Cake
  4. Easy Raspberry Tart
  5. Raspberry Swirl

 

Strawberry Rhubarb Crisp

Do you love strawberry rhubarb pie? Well, this is just as good or better, and easier to make! The perfect summertime dessert!
Prep Time 20 minutes
Cook Time 40 minutes
Cool 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15

Equipment

  • 1 9x13 baking dish

Ingredients
  

Filling

  • 3 cups rhubarb, cut in to ½ inch pieces
  • 4 cups strawberries, hulled and roughly chopped
  • ½ cup white sugar

Topping

  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • cup white sugar
  • cup brown sugar, firmly packed
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup butter, softened 2 sticks or 16 TBSP

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, stir together the rhubarb, strawberries and ½ cup sugar. Set aside.
  • In a separate bowl, mix together the flour, oats, sugars, cinnamon, salt and butter until well combined. I use an electric hand mixer for this. If you do not have one, get your hands in there to really combine it all.
  • Lightly oil, or spray with oil, a 9x13 baking dish. Pour the fruit mixture into the dish.
  • Use your hands to crumble the dry mix over the top evenly. Bake for 35-40 minutes.
  • Move to a wire cooling rack and let it sit for at least 10 minutes before serving. It is best served warm. Let it cool completely before covering and storing in the refrigerator.
Keyword fruit pie, rhubarb, strawberries, summer pie